During secondary fermentation, some physical reaction, chemical reaction and biological reaction are still going on slowly to improve the final flavor of beer. For example,After primary fermentation, the beer temperature should be 3-5℃ in order that the fermentable sugars left (such as maltose and m

Sometimes, we would hear some breweries would brew more than 8 batches per day. It sounds amazing as 1-4 batches is more normal and common. How to make it possible to brew more than 8 batches per day?The brewhouse is 4, 5 vessels or even more. In this case, 2-4 batches can be brewed at the same time

Want to ramp up the ABV (Alcohol By Volume) of your homebrew? Yeah. We know you do. The best way to increase the ABV is to add more fermentable sugar for your yeast to snack on. Unfortunately, dumping a few extra cups of sugar into your wort, and praying for success won't get you the beer you want.